Frittata Della Nonna
My Nonna (grandmother) made this frittata in Italy as a child and teen, and they often ate it for brunch after church, slightly cooled, with toast spread with ricotta and fresh coffee grounds. You can add any variation of veggies and cheeses; that’s a big reason I love it!
Ingredients
Instructions
Preheat oven to 350°F. Grease a pie plate or an 8x8-inch baking dish.
In a bowl, beat eggs with milk until combined. Set aside.
In a skillet, warm oil over medium heat. Cook onions and garlic for 2 to 3 minutes, or until soft. Add vegetables and cook, stirring, until softened. Season with salt, pepper, and fresh herbs (if using).
Slide the veggies into prepared pie plate, sprinkle cheese on top, and pour eggs evenly over all. Bake for 20 minutes; eggs should be set and firm, but not too dry. Let sit for 10 to 15 minutes before serving. Leftovers can be refrigerated and served cold.
Yield:
Preparation Method
Source
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Reader Comments
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Applesauce Bread
Can you substitute whole wheat flour for the all purpose flour?
Do you cook the eggs before
Do you cook the eggs before you add them to the vegetables?
Thanks for your question,
Thanks for your question, Sandra, and it is a good one. We can see how the phrase “scrambled” would be confusing. No, the eggs should not be cooked before adding to the vegetables. We will reword the ingredients list. Thank you!